You'll love the ruby red color and deep flavor of this strawberry raspberry jam with Rosé wine. This recipe was developed in honor of my late son, Gregory. It's full of love and memories.
Combine all ingredients in a bowl and mix well with your hands or a big spoon. Leave in fridge to macerate (soak to release juices) overnight.
Next morning, drain well and reserve liquid. There should be nearly 2 cups of liquidy syrup.
Boil the syrup to reduce by about half or until it comes to a temp of about 212 degrees.
Add in fruit mixture (minus the thyme sprigs), mix well, and let it come back up to a boil.
Let it reduce down further (by about half again), skimming some of the white foam away as it boils down. I use medium heat on my stovetop. I find this takes about 15 minutes to get to "jam".
After you skim away the white foam, notice the texture of the jam - if you like it smoother, grab your hand masher and give it a quick mash.
To tell when it's done, you can use the classic freezer spoon test but I don't. I listen and look for signs. It should still be liquid but turn a bright deep red and feel thick. The boiling sound will change from many quick bubbles to fewer deeper sounding bubbles. The height of the jam mixture will have come down in the pot so notice where it is when you start the boil.
Will make about 2.5 small bottles of jam using 8 ounce canning jars.
You know that foam I told you to skim off? Don't throw it away! I mix it into my yogurt or schmear it on a piece of toast. Waste not, want not. Enjoy it all!